Vitamin E

​Function: 
Vitamin E is an antioxidant and is needed for cell membrane integrity and cholesterol metabolism, it may also be beneficial in the prevention of heart disease, cancers, and cataracts. 

Deficiency: 
Vitamin E deficiency is rare and leads to the symptoms of muscle pain, muscle weakness, anemia, peripheral neuropathy, loss of vibratory sense, and loss of arm and leg coordination. 

Absorption:
Vitamin E is a fat-soluble vitamin, meaning that it must be consumed with fat in order to be absorbed.
 
Sources:
Vitamin E is naturally found in nuts, seeds, peanuts, whole grains, beans, lentils, meat, fish, eggs, and plant oils.  As a fat-soluble vitamin, Vitamin E can be destroyed by being oxidized when exposed to varying levels of oxygen, light, and heat. 

Toxicity:
Vitamin E is stored in the body and it is possible to over supplement.  Higher intake has been associated with nausea, diarrhea, flatulence, and impaired blood coagulation. Self-supplementation is NOT recommended.

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* This information is not intended to encourage self-supplementation.   As you will read in individual nutrient content, self-supplementation can be unnecessary or even dangerous.  I highly recommend micro-nutrient blood testing before choosing to take any supplements that are not whole-foods based.
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References:
Gropper SS, Smith JL, Groff JL. Advanced nutrition and human metabolism. 5th ed. Belmont, CA: Wadsworth; 2009.
Mahan L, Escott-Stump S, Raymond J. Krauses's food and the nutrition care process. 13th ed. St. Louis, Missouri: Elsevier Saunders; 2012.